Recipe: Roasted Beet Salad with Clementines & White Beans
Posted on February 20th, 2011 by BroccoliHut
Roasted Beet Salad with Clementines & White Beans
(Serves 1)
Ingredients
- 2-3 small beets, red or golden
- 2 tsp. extra virgin olive oil
- 2 cups baby spinach, raw
- 3/4 cup canned, no-salt-added white beans
- 2 small clementines, peeled, sectioned, and seeds removed
- salt, to taste
- freshly ground pepper
- aged balsamic vinegar
Method
1. Pre-heat oven to 375 degrees. Wash beets and remove greens. Save greens for later consumption or discard/compost.
2.Place beets on a sheet of aluminum foil, drizzle with olive oil, and fold into a packet. Place on a baking sheet and bake for 30-35 minutes, or until easily punctured with a fork.
3. Allow beets to cool enough so that they may be easily handled. Wearing rubber gloves, gently rub the skin until it peels off. Cut beets into 1/4 inch slices.
4. Place spinach on a plate and top with sliced beets, beans, and clementines. Season with salt, pepper, and vinegar. Enjoy!
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Caroline Yoder, dietitian-to-be and all-around foodie.



I just bought beets for the first time and have been searching for a recipe…this is perfect! Thanks!
Oh, but the beets I bought are already steamed (the boxed kind from Whole Foods). Can I still roast those?
beets and white beans are one of my favorite salad combos! I cheat with canned though… (absolutely not pickled)
Yuuuum…
Gotta love anything with beets
Blah! I don’t like beets. I’ve never actually *had* beets, but I just know I don’t like them
Still looks pretty though!
ooh, i forgot about beets
so good!
What a healthy protein packed salad with lots of colors! Nice nutrient dense/phytochemical rich salad!
I adore beets and love your spectacular combination here! Nice touch with the clementines.